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Chocolate orange hot cross bun trifle recipe

5 ratings

You won't believe that this booze-free show-stopper is ready in just 20 minutes! It's the perfect Easter centrepiece. See method

Ingredients

of the reference intake
Carbohydrate 51g Protein 6.3g Fibre 2.8g

Split the hot cross buns in half. Tear the bottom halves and two of the top halves into chunks and keep the remaining tops whole; set aside. Heat the marmalade in the microwave for 30-60 secs to loosen, then leave to cool until just warm to touch. Stir into the custard. Whip the cream to soft peaks with most of the orange zest.
Put the caster sugar and cinnamon in a small saucepan with 3 tbsp water. Heat gently for 4-6 mins until syrupy, swirling the pan occasionally (don’t stir).
Line a 3-4ltr trifle dish with the torn hot cross buns, then spoon over half the marmalade custard. Add a layer of orange segments (reserving a quarter to serve), then top with two-thirds of the cream and spoon over 3 tbsp chocolate sauce. Top with the remaining custard and cream; drizzle with the remaining chocolate sauce.
Brush the bun tops with the cinnamon syrup, then place on top of the trifle with the remaining orange segments. Scatter over the remaining orange zest to serve.

Tip: Assemble the trifle the night before, then top with hot cross bun lids and orange segments and zest to serve.